I don’t often make treats with pumpkin as an ingredient because I prefer my pumpkin in soup or as a vegetable rather than as a dessert. With that being said, I love this Pumpkin Cookie Dough Bark recipe and I’m sure you will too.
1/2 cup Vegan Buttery Sticks, room temperature
3/4 cup packed organic light brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/8 tsp cloves
2 tsps vanilla extract
1 cup 100% pumpkin puree
2 cups pasteurized whole wheat pastry flour *
3/4 cup mini chocolate chips
3 cups semi sweet (regular sized) chocolate chips
*To pasteurize flour, heat flour in a microwave until it reaches 160 degrees F. The time will vary from microwave to microwave but it will take approximately 1 minute. Don’t overheat as the flour will burn so be sure to check every 10 seconds.
A few weeks ago I went on a cruise to Cuba. The Lyft driver who picked us up from the airport and took us to pier was telling us about a family member that bakes Dominican Cakes. This was the first I’ve heard of this cake and had to research a good recipe. Here ya go.
1/2 lb (220 grams) of all-purpose flour
2 teaspoons of baking powder
1/2 lb (220 grams) of unsalted butter or vegan buttery sticks, at room temperature
1/2 lb (220 grams) of organic sugar or an all natural sweetener
3 eggs at room temperature
2 teaspoons of vanilla extract
1 cup of orange juice , divided into thirds (I used a combo of half pineapple juice and half orange juice)
To fill the cake, I used Trader Joe’s Dulce De Leche but any filling or jam can be used. I also iced the cake using this recipe for stabilized whipped cream.
Lemon Blueberry Quinoa Pancakes. They may be healthy but these pancakes are also very good. It does take a lot of ingredients to make them but most are kitchen staples.
- 1 cup cooked quinoa
- 3/4 cup all-purpose flour or white whole wheat
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 egg
- 1 egg white
- 1/3 cup plain nonfat greek yogurt
- 2 tablespoons of milk of your choice (skim, soy, almond, coconut)
- 1/4 cup fresh lemon juice, depending on your lemon preference
- 1 tablespoon sugar or honey
- 1 teaspoon pure vanilla extract
- 2/3 cup fresh blueberries
Rocky Road Brownies.
What I love about this recipe is that you can substitute some of the ingredients if you don’t have them on hand.
1 2/3 cups whole wheat pastry flour
1 cup organic sugar or a stevia blend that measures cup for cup
¼ cup plus 2 tablespoons of unsweetened Cocoa Powder (I used a combination of natural and dutched)
1-teaspoon baking soda
¼ teaspoon salt
1 cup of cold water
¼ cup canola oil
1 tablespoon distilled vinegar
2 teaspoons vanilla extract
6 ounces of either peanut butter chips, caramel chips, Heath chips, or any other chip you can find)
1 cup toasted coarsely chopped walnuts (I used almonds in the video)
3 ounces 60% Chocolate Chips
3/4 cup mini marshmallows
Chocolate Chip Coffee Dessert Dip can be made with reduced sugar.
- 1 cup reduced fat cream cheese (room temperature)
- 1/2 cup powdered sugar or finely pulsed Stevia Blend in a food processor to make this reduced sugar
- 1 teaspoon vanilla extract
- 2 tablespoons sweetened condensed milk
- 1 tablespoon brewed coffee (room temperature)
- 1/2 cup mini chocolate chips
Graham Crackers, pretzels, lady fingers or other cookies for dipping
Vera’s Lemon Cookies
I love Maggiano’s restaurant chain. I love their pasta, their tiramisu and the fact that when you order some of their entrees, you get a second one to bring home with you. This is a copycat recipe of their Lemon Cookies.
3/4 cup (1 1/2 sticks) vegan buttery stick or unsalted butter, at room temp.
3/4 cup organic sugar
2 large egg yolks
1/2 teaspoon vanilla extract
1/4 teaspoon kosher salt
2 cups whole wheat pastry flour
1 cup confectioners’ sugar (Recipe to make your own here)
2 tablespoons fresh lemon juice (more if necessary)
1 teaspoon grated lemon zest (zest your lemon before you juice it)
Chocolate Croissant Cookies
These easy to make, bite size cookies are perfect to serve to guests or just eat them yourself. They serve about 20 and you will need:
1 cup whole wheat pastry flour
1/8 teaspoon salt
8 tablespoons vegan buttery sticks OR unsalted butter, softened
4 ounces cream cheese, softened (I used a reduced fat cream cheese)
2 tablespoons organic sugar OR all natural sugar substitute that measures cup for cup
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract, optional but I highly recommend using it.
2 Ghirardelli baking bars either semi-sweet or bittersweet.
Cut each square in half
1 large egg, lightly beaten
3 tablespoons organic sugar
No Bake Ghirardelli Chocolate Chews
If you’re in a hurry and don’t feel like pulling out the mixer then you will love these. Other than the below ingredients, you will only need a pot on a stove. Easy to make and very delicious. And you will get plenty of chews. This recipe makes around 60 chocolate chews.
2 cups organic sugar
1⁄2 cup Earth Balance vegan buttery sticks or unsalted butter (for non-vegan version)
1⁄2 cup full fat milk such as almond milk, coconut milk, cashew milk
1 tablespoon maple syrup or honey (for non-vegan version)
1 cup Ghirardelli Bittersweet or semi-sweet chocolate chips
1 teaspoon vanilla extract
1⁄4 teaspoon almond extract
2 cups quick-cooking rolled oats
1 cup sweetened flaked coconut
1⁄2 cup coarsely chopped almonds (walnuts or pecans may also be used)
Peach and Blueberry Cobbler.
Food can be medicine and still taste delicious. Blueberries are high in anti-oxidants, easy to get and inexpensive. On the east coast, we grow them in our backyards.
5 peaches, peeled and sliced
1 cup fresh blueberries
1/4 cup freshly squeezed orange juice (I used the kind with pulp)
1/2 cup organic sugar or coconut sugar
Pinch nutmeg (less than 1/8 teaspoon)
2 teaspoons cornstarch
5 tablespoons softened butter or vegan buttery sticks or
2 cups whole wheat pastry flour plus 1/4 cup flour for rolling out
1 tablespoon organic or coconut sugar
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup milk (I used almond milk)
2 tablespoons organic or coconut sugar
Nutella Filled Chocolate Mocha Cookies
My three favorite flavors are chocolate, Nutella, and Coffee. I combined all three to make these chewy, gooey and yummy cookies.
Here is what you’ll need
12 tbsp. Nutella (place each tablespoon on parchment paper or a silicon mat and freeze for 1 hour)
1/2 c. (1 stick) Vegan Buttery stick or unsalted butter, softened
1/2 c. coconut sugar or brown sugar
1/4 c. organic sugar
1 large egg
1 tbsp. milk (I used almond milk)
1 tsp. pure vanilla extract
3/4 cup whole wheat pastry flour
1/4 cup Trader Joes Coffee Flour
1/2 c. unsweetened dark cocoa powder
1/2 tsp. baking soda